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Emeril Lagasse's Creole steakhouse "brings back a time when lunch was an event, cocktail hour was not to be missed and dinner with friends was a celebration."
The addition of Wagyu Gold steaks and exotic Hawaiian fish specials to the menu was a positive move.
Seat yourself in the restaurant, patio cafe or tavern sections of this classic Chicago steakhouse.
This is the original Smith & Wollensky and is not a part of the chain bearing the same name.
A 30-ounce porterhouse is $80, but a cheeseburger can be had at the bar for just $18.95.
A second Maple & Ash, at the Scottsdale, Ariz., Waterfront development, will open by early 2019.
Chef David Walzog's steakhouse in the Wynn continues to be a local favorite.
Even though McDonald's corporate headquarters, formerly across the street, moved downtown, this Gibsons is doing just fine.
Owners David Flom and Matthew Moore closed sister concept Ocean Cut in 2018 after a three-year run.
A gravestone commemorates when owners Nina and Edd Hendee laid to rest the "notoriously inconsistent" chicken-fried steak.
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
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New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
Ideas from the field you may want to borrow